curing of meat

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A method of preservation by treating with salt and sodium nitrate (and nitrite), which serves to inhibit the growth of pathogenic organisms while salt-tolerant bacteria develop. During the pickling process the nitrate is converted into nitrite, which combines with the muscle protein, myoglobin, to form the red-coloured nitrosomyoglobin which is characteristic of pickled meat products.

Subjects: Medicine and Health.

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